Saturday, 19 September 2015



For Puttu

  • 2 cups yellow corn flour/corn meal
  • 1 cup grated coconut
  • Salt, as required

For Kadala Curry

  • 250gm brown chick peas
  • ¼ tsp turmeric powder 
  • 1 tsp red chilli powder
  • Salt, as required

Grind together

  • 1 cup freshly grated coconut 
  • 3 tbsp coriander seeds
  • 4 red chillies 
  • 1 onion, chopped


To make Puttu

  • In a bowl mix yellow corn flour and salt
  • Sprinkle a little water and mix well without any lumps
  • Keep sprinkling water a little at a time and mix well. Repeat until you get the right consistency
  • The flour should be wet enough for steaming. It should not become watery. The right consistency should be you could make a ball with the flour and it could still break off into flour
  • Fill the puttu vessel (cylindrical) with water (the quantity should be from ½ to ¾ of puttu vessel)
  • Close with the lid and heat it
  • Once the flour mixture is ready, fill the puttu maker with a layer of coconut and then the flour mixture
  • Repeat the coconut layer and corn mixture until you fill the puttu maker
  • Now the puttu vessel is ready with the flour and coconut layered alternatively
  • Once the water in the puttu vessel starts boiling, fit the puttu kuzhal and heat it until the steam escapes off the puttu maker
  • Continue heating for 5-10 minutes and remove from heat
  • Serve with hot kadala curry

To make Kadala Curry

  • Wash and soak brown kadala (chick peas) overnight
  • Pressure cook adding enough water, red chilli powder and turmeric powder
  • Heat 2 tsp oil in a pan and fry coriander seeds, red chillies, onion, grated coconut and cumin seeds. Grind to a fine paste
  • Heat one tsp oil in a pan and splutter mustard seeds
  • When it splutters, add finely chopped onion and fry till they turn soft
  • Add ground masala and kadala along with salt, and cook till gravy thickens
  • Garnish with curry leaves and serve with puttu


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